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Locavore Adventures: One Chef's Slow Food Journey
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Locavore Adventures: One Chef's Slow Food Journey
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Overview
In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problembuilding a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region’s unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life.
Product Details
ISBN-13: | 9780813551708 |
---|---|
Publisher: | Rutgers University Press |
Publication date: | 02/15/2012 |
Series: | Rivergate Book Series |
Pages: | 240 |
Product dimensions: | 6.90(w) x 9.90(h) x 0.60(d) |
Age Range: | 15 - 18 Years |
About the Author
Read an Excerpt
Locavore Adventures (Jim Weaver)Recipe from Tres Piani
Pignolia Nut-Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani
Serves 2 as an entrée or more as an appetizer
Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil
Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled
Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!
Table of Contents
Foreword Carlo Petrini ix
Acknowledgments xi
1 The 'Ah-Hah" Moment, Slow Food Style 1
2 The Valley Shepherd Creamery 12
3 The Delaware Bay Oyster 23
4 On the Hunt for a Hot Tomato 36
5 The Griggstown Quail Farm 46
6 The Hat Lady 57
7 Getting the Word Out 66
8 Triumph of the Locavores 75
9 Salumeria Biellese 87
10 Foie Gras Adventure 98
11 Educating the Classes 112
12 Viking Village 122
13 The Best-Possible Canvas 137
14 Going Local and Digging In 148
15 The Brothers Moon and the Bent Spoon 157
16 Getting Your Hands Dirty 173
17 So Where Are We Now? 185
18 Conviviality 195
19 Off the Soap Box and onto the Chapters 202
Appendix: The Slow Food Manifesto 213
Recipe
Locavore Adventures (Jim Weaver)--Recipe from Tres Piani
Pignolia Nut–Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani
Serves 2 as an entrée or more as an appetizer
Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil
Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled
Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!